Scotsdale Cabernet Sauvignon is crimson red of high density with a purple rim. Its bouquet has a core of blackberry and blackcurrant fruit with savoury earth and truffle notes.
shows great intensity of black fruits, mushroom and earth with many layers: stylish cedary oak, chocolate tannins of great complexity and line. This Cabernet has a distinctly European feel with the tannins dovetailing into a classy finish of fruit and structure with phenomenal length.
Growing season started with the dry winter of 2007 leaving many dams at below adequate levels for comfort for the forthcoming growing season. Fortunately, the spring was wet and cool which preserved soil moisture. However, the flipside was that berry set was compromised in Cabernet Sauvignon and the smaller bunch weights were reflected in lower yields.The later spring and early summer was even and warm without the heat spikes experienced in the eastern states. Shoot growth was even and there was excellent ripening potential in the canopies for the moderate yields.
Fermentation occurred in static stainless steel fermenters with highly aerative pumpovers 2 – 4 times daily. The Cabernet Sauvignon was given between 15 and 30 days on skins after completion of fermentation to further develop the tannin profile prior to going to French oak barriques; up to 50% new, 30% 1 year old and the balance 2 years old. The wine was matured in the barrel for approximately 18 months and after minimal fining and filtration were performed, was bottled.
Again, the 2008 is an infant, give it 10 years and watch it blossom. I rate this as one of the best Scotsdale Cabernet Sauvignon released by Howard Park.